Canned Sardine Banh Mi Recipe

Of all the flavor-packed proteins that can stretch the middle of a Vietnamese banh mi sandwich, my favorite probably isn't among the most popular of fillings. Barbecued pork, lemongrass chicken, spicy meatballs, and even tofu can all make for a deliciously filling banh mi. But for me, I usually opt for the sardine banh mi when I happen across a banh mi shop.

Sardine banh mis are usually made with canned sardines packed in a spicy tomato sauce. The rich, meaty flavor of sardines along with the spice and tang from the tomato sauce can lift a baguette in ways that other fillings can't. And since canned sardines are used, this particular type of Vietnamese sandwich is a cinch to make at home. No grilling or roasting of meats is necessary—just open the can of sardines and mash the fish into the sandwich, bones and all (they're edible, you know).

And when combined with the usual banh mi accoutrements of mayonnaise, pickled carrots and daikon, fresh cilantro, jalapenos, and a drizzle of Maggi seasoning, a simple tin of sardines transforms into a savory and satisfying sandwich.

Note: You can find canned sardines in tomato sauce at Asian markets. Ligo brand is a good choice and comes in spicy and mild versions.

Baguettes made in Vietnamese bakeries are made with rice flour and are crispier than regular french baguettes. If you don't have a Vietnamese bakery nearby, a regular French baguette roll can be used.

Directions

1.

To Make the Pickled Carrots and Daikon: combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of vegetables and salt and sugar are completely dissolved. Add vinegar and water and transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best results, allow pickled to rest for at least 3 days in the refrigerator.

2.

Lightly toast baguettes if desired, then split each baguette half lengthwise, then evenly distribute the mayonnaise among the baguettes. Add a few dashes of Maggi seasoning to the inside of the baguettes. Divide the sardines among the sandwiches—there should be about 2 whole sardines per sandwich. Using a fork, mash the sardines into the sandwiches. If desired, spoon more of the tomato sauce from the can over the mashed sardines.

3.

Top the sardines with the pickled carrots and daikon, cilantro, and jalapeno slices. Serve immediately.

Marvin is the author of the Filipino food blog, Burnt Lumpia. Once upon a time, he was also the founder and co-owner of The Manila Machine, Los Angeles' first Filipino food truck.
Marvin's debut cookbook, The Adobo Road Cookbook: A Filipino Food Journey, will be released by Tuttle Publishing in early 2013.
When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. As such, Marvin covers bars and breweries for Serious Eats, and he is also a Bar Bites recipe contributor to Serious Eats.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.